Jackfruit Cafe’s “The Boykin” – Jackfruit Fish Cakes and Fried Artichokes with Sesame Cabbage Slaw and Tartar Sauce (S+F)
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Jackfruit Cafe’s “The Boykin” – Jackfruit Fish Cakes and Fried Artichokes with Sesame Cabbage Slaw and Tartar Sauce (S+F)
Ingredients
Jackfruit Fish Cakes
- 10 oz Young Jackfruit
- 2 tbsp Red and Green Peppers
- 2 tbsp Brown Onion
- 2 tbsp Green Onion
- 2 tsp Garlic
- 1 Flax Egg
- 1 cup Bread Crumbs
- 1 ½ tbsp Braggs Kelp Seasonings
- 1 tbsp Salt
- ¾ tbsp Paprika
- 1 tsp Mustard Powder
- 1 tsp Rice Vinegar
Fried Artichoke
- 8 pieces Marinated Artichoke
- ½ cup All Purpose Flour
Sesame Cabbage Slaw
- ½ Shredded Purple and Green Cabbage
- 3 tbsp Sesame Oil
- 1 tbsp Rice Vinegar
- ½ tsp Salt
- 1 pinch Black Pepper
Tartar Sauce
- ½ cup Veganaise
- 1 tsp Lemon Juice
- 1 tsp Rice Vinegar
- ½ tsp Mustard Powder
- 2 Diced Dill Pickles
Instructions
- Open can of jackfruit and drain, using your hands.
- Break down the jackfruit as much as you can.
- Sauté peppers, onions, garlic, salt and pepper.
- Combine all ingredients except flax egg (flax egg goes in last).
- Mold four patties out of mixture.
- Deep fry patties 5 minutes or until desired texture.
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About the Author: Heather Dahman
Heather Dahman is a vegan and animal rights advocate dedicated to creating a kinder, healthier world through plant-based living. A Master Certified Vegan Lifestyle Coach & Food for Life Instructor, she helps people discover how eating plants can transform their health while saving animals.
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